Who says grilling means meat? This week on the Market Report Amelia Saltsman shares her tips for grilling vegetables. As the author of The Santa Monica Farmers’ Market Cookbook, Saltsman has experimented grilling all of the local market veggies, from carrots (yes you can grill carrots) to a tangle of purslane (yes you can grill purslane). Listen to her share her tips below and keep reading for her Perfectly Grilled Carrots recipe.
Perfect Grilled Carrots
Amelia likes to use large sweet carrots, such as the Chantenay variety that Rutiz Family Farm grows, which yield big fat slices that sit nicely on the barbecue without falling through the grate.
1 ½ to 2 pounds large carrots
Olive oil
Kosher or sea salt
Some optional seasonings: crushed or ground chipotle chiles or red pepper flakes, ground cumin, turmeric, coriander, smoked paprika
1 lemon, optional
1/4 cup coarsely chopped herbs, such as cilantro, parsley, basil, mint, or oregano, depending on spices used, optional
Cut carrots on the diagonal into longest possible oval slices, 1/4- to 1/2-inch thick.
Have a bowl of ice ready. Cook carrots in salted boiling water until color brightens and carrots are slightly flexible, 2 minutes. Drain and immediately toss carrots with ice and cold water to stop the cooking process and preserve their color. Drain and pat carrots dry. Carrots may be prepared a day ahead to this point and refrigerated covered.
Heat grill or grill pan to medium or medium-high. Toss carrots with about 1 tablespoon olive oil, about ½ teaspoon salt, and any other ground spices. Spread carrots on hot grill surface and grill until the top surface looks a little blistered and the underside has nice grill marks, but are not burnt, about 4 minutes (adjust grill heat accordingly to slow down or speed up cooking time as needed). Turn and grill second side.
Place carrots on a serving platter and drizzle with a little more olive oil if you’d like and additional salt and seasonings. Zest lemon over carrots, if using, and add a nice squeeze of the juice. Scatter herbs over all.
Makes 6 to 8 servings.
© 2013, Amelia Saltsman.